Carolines with Asparagus and Lemon
"just a pinch" of chopped dill
1Cook the asparagus and cool in cold water. Reserve.
2Prepare the sauce by boiling the lemon juice with 1/4 cup water and the shallots. Let simmer until the liquid is completely evaporated.
3Add the cream and let boil until thick.
4Whisk in the butter cut into cubes, keeping the pan over the heat.
5Remove when the butter is melted.
6Season with salt and pepper, add chopped dill.
7Reheat the asparagus by pouring boiling water on towel into which the separated asparagus have been placed.
8If using crabmeat, place the crabmeat in a small pan with 1/2 of the butter sauce and heat.
11Cut each choux in half.
12Place some crabmeat in the bottom of each and place 3 asparagus spears on top.
13Cover with some lemon butter sauce and place the top of the choux on to cover.